This side dish from former MasterChef winner Dhruv Baker uses sweet, succulent chantenay carrots and adds a bit of spice. Perfect for Sunday lunch.
Add some parsnips to the mix with our recipe for carrots and parsnips with a maple glaze.
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Ingredients
- 500g chantenay carrots, trimmed
- 75ml white wine vinegar
- 1 large dried red chilli
- 55g caster sugar
- Small knob of butter
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Method
- Put all the ingredients (except for the butter and 1 tsp of the sugar) in a pan with 500ml water and bring to the boil. Cook uncovered for 15-20 minutes until the carrots start to soften. Once cooked, drain and toss with the butter and reserved sugar. Season and serve with Dhruv’s spiced chicken ballotines, if you like.
Nutrition
- 122kcals Calories
- 2.4g fat (1.4g saturated) Fat
- 0.9g protein Protein
- 24.6g carbs (22.8g sugars) Carbs
- 0.1g salt Salt
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